Conch Ceviche

• 2 lbs. Neptune's Chopped Conch
• 12 oz. Red onions (1 Large or 2 small)
• 1 ea. Red bell pepper
• 1 ea. Yellow bell pepper
• 1 ea. Orange bell pepper
• 1 ea. Green bell pepper
• 2 each Cachucha peppers
• 2 cups Lemon Juice
• 1 cup Orange Juice
• 2 tsp. Black pepper
• 2 1/2 Tbl. Salt
• 2 Tbl. Hot Pepper Calypso or Tabasco Sauce If used Tabasco sauce, start with 1 Tbl. and adjust to taste
• 2 Tbl. Hot mustard sauce

Instructions

In a large bowl, place the lemon juice, orange juice, and all the spices and mix well. Add the chopped conch to the lemon juice, and let it sit while you chop the vegetables in the food processor. Mix the onion and peppers well before adding it to the bowl with the conch.

Place in refrigerator (prefer overnight) and serve. This will make approx 5 lbs.